Financer
- 65g Butter
- 70g Egg White
- 1g Fine Salt
- 10g Acacia Honey
- 70g Icing Sugar
- 25g Pastry Flour
- 40g Almond Powder
- Melt the butter and leave to cool. Mix the egg whites, salt, honey, sifted confectioner’s sugar, flour and almond flour using the paddle attachment in a stand mixer. Gradually add the butter. Line the bottom of the rings with financier sponge and bake in a fan-assisted oven at 355°F (180°C) for 17 minutes.
Caramelized Apples
- 2pc Apple
- 100g Caster Sugar
- 20g Butter
- Lemon Juice
- Dice the apples and steep in water mixed with a small amount of lemon juice. Use the sugar to make a caramel, then deglaze with the butter. Add in the apple and cook for a few minutes. Take out the apple and put to one side so you are left with the caramel.
Ivoire Apple Whipped Ganache
- 75g Apple Juice
- 3.5g Glucose
- 100g Ivoire 35%
- 6.5g Manzana Liqueur
- 185g Whipping Cream
- Bring the apple juice and glucose to a simmering boil. Gradually combine the boiling mixture with the melted IVOIRE, mixing in the center to obtain a smooth, shiny, elastic texture. Keep mixing as you gradually add in the juice and, finally, the liqueur. Mix using an immersion blender to form a perfect emulsion. Add the cold whipping cream and mix using an immersion blender. Store in the refrigerator and leave to set, preferably overnight. Whisk until the texture is consistent enough to use in a piping bag.
Assembly and finishing
When the financers have cooled completely, turn out using a knife. Use a small cutter to cut out the financers’centers and arrange some caramelized apple inside. Whip up the Ivoire apple ganache and make a swirled topping for the financers.
